On October 3, 2025, The 2025 EAT-Lancet Commission released its Report on Healthy, Sustainable, and Just Food Systems, presenting the most comprehensive global scientific evaluation of food systems to date. Analysis outlines pathway to health, equity, and a liveable planet Key findings of the new report include: “Building on its influential 2019 report, the new CommissionContinue reading “New landmark EAT-Lancet Commission warns food systems breach planetary limits”
Category Archives: Plant-Based Foods
The açaí berry: The journey from the Amazon rainforest to your table
The story of açaí begins in the depths of the Amazon rainforest, where local tribes regarded it as a precious source of energy and vitality. It’s no coincidence that the name “açaí” means “fruit that cries” in the Tupi language, referring to how the pulp flows from the fruit. For generations, Amazonian communities have harvested these smallContinue reading “The açaí berry: The journey from the Amazon rainforest to your table”
Better food labels may help consumers choose more climate-friendly foods: New study
A new research study published in the journal Appetite has found that carbon food labels can encourage consumers to switch from animal-based to plant-based foods. Globally, there is increasing interest in carbon food labelling, given its potential to nudge consumers towards more sustainable food choices. Carbon Food Labeling: Closing The Knowledge Gap Previous research has shown thatContinue reading “Better food labels may help consumers choose more climate-friendly foods: New study”
New Report: Grains of Truth 2024
A newly published report titled: “Grains of Truth 2024: Taste Price Optimism & Obstacles: Habit Convenience Health” reveals a mixed picture of progress and challenges in the global food system. The report highlights the growing interest in plant-based diets, with 68 percent of people worldwide expressing a desire to eat more plant-based foods. However, onlyContinue reading “New Report: Grains of Truth 2024”
Edible mushrooms as an alternative to animal protein for having a more sustainable diet
A newly published review by Pashaei et al. (2024) concludes that the mushroom is a good nutritional and environmental meat substitute as it has less environmental impact, including lower carbon, water, and land footprints compared to red meat, including beef and mutton (lamb) (Pashaei et al., 2024). Nutritional benefits of mushrooms In terms of mushrooms’Continue reading “Edible mushrooms as an alternative to animal protein for having a more sustainable diet”
Beans and peas rank as best meat and milk replacement from nutritional, health, environmental and cost perspectives: New study
Beans and peas rank best as meat and milk replacement from nutritional, health, environmental, and cost perspectives, a new study published in the journal Proceedings of the National Academy of Sciences (PNAS) has found. “They outperformed processed products like veggie burgers and plant milks, but also lab-grown meat which ranked worst.” (Springmann, 2024; Environmental InstituteContinue reading “Beans and peas rank as best meat and milk replacement from nutritional, health, environmental and cost perspectives: New study”
Eating more plant protein lowers the risk of heart disease: New research
In a 30-year study of American adults published in The American Journal of Clinical Nutrition (Glenn et al., 2024), “researchers found that individuals who consumed the highest ratio of plant-based protein to animal-based protein had a 19% lower risk of cardiovascular disease (CVD) and a 27% lower risk of coronary heart disease (CHD) compared toContinue reading “Eating more plant protein lowers the risk of heart disease: New research”
Sorghum, a sustainable grain, may have anti-diabetes and anti-inflammatory properties: New research
A recent study conducted by researchers at Hokkaido University and the University of Sydney has unveiled the health benefits of sorghum. “The team identified unique lipids that were known to have anti-diabetic and anti-inflammatory properties” named fatty acid esters of hydroxy fatty acids (FAHFAs) and characterized the diverse lipid profiles among six sorghum cultivars. ThisContinue reading “Sorghum, a sustainable grain, may have anti-diabetes and anti-inflammatory properties: New research”
Reducing climate change impacts from the global food system through diet shifts: New study
If more than half of the currently overconsuming population starts eating a planet-friendly, healthy diet, including consuming less red meat, this could reduce emissions from global diets by as much as 17%, according to a new study published in Nature Climate Change. More specifically, the authors of the study reported that: “On the basis of detailed household-expenditureContinue reading “Reducing climate change impacts from the global food system through diet shifts: New study”
Exploring consumers’ willingness to adopt climate-friendly diets: A collection of research studies
An informative editorial was published in the journal Frontiers in Sustainable Food Systems on August 16, 2024. The editorial, written by Isabel Simoes Miguel, from Portugal, summarizes a collection of studies published as part of the research topic, “Exploring Consumers’ Willingness to Adopt Climate-Friendly Diets.” “The urgency to mitigate climate change has propelled dietary shiftsContinue reading “Exploring consumers’ willingness to adopt climate-friendly diets: A collection of research studies”
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